Spicy Sichuan Salt and Pepper Prawns

My spicy Sichuan salt and pepper king prawns are the type of recipe I just love to eat and share. So it had to be the next recipe in this year’s celebration of the upcoming Chinese New Year. Be prepared, however, even though they have a spicy kick they are very addictive. The prawns are quickly deep-fried in the lightest coating then seasoned with my blend of salt, chilli, and pungent Sichuan pepper. If you like salt and pepper squid, you can substitute thinly sliced Calamari as an alternative. The result is mouth watering and delicious. Enjoy

Sichuan Cuisine

This spicy salt blend is typical Sichuan Chinese cuisine. Sichuan cooking typically uses lots of strong flavours such as chilli bean paste, chilli oil, and Sichuan peppercorns. Authentic Sichuan salt is obtained from local springs and does not contain iodine, but I use sea salt as an alternative and there is no major difference in taste. Sichuan dishes are often very hot, and the peppercorns produce a slight tingling sensation on the lips.

Spicy Sichuan Salt and Pepper Mix

You will find this mix is great as a rub for seasoning pork or chicken, like chicken wings, and can be used as a dry dip as well as with seafood like king prawns or calamari. If you don’t want to deep fry your prawns, you can stir fry them in their shells in a wok and add the Sichuan salt and pepper mix a couple of minutes before serving.

60 gram Sea Salt

10 gram Sichuan Pepper

5 gram dried Chilli Flakes

3 gram ground Star Anise

Heat the Sichuan peppercorns and sea salt in a heavy-bottomed frying pan over medium-low heat, until the salt starts to turn grey. Toss the pan occasionally to stop the peppercorns from burning. Remove from the heat and allow the mixture to cool. Grind the mixture in a pestle and mortar with the chilli flakes and Star anise. Store in a dry air-tight container and use as required.

Sichuan Prawns
Sichuan Salt and Pepper King Prawns
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Spicy Sichuan Salt and Pepper Prawns

For this recipe you will need King prawns with the head on, that have had the shells removed and been deveined. You can get these from good fish-mongers or large supermarkets.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Author Christian Gott

Ingredients

  • 500 gram King prawns
  • 125 gram Corn flour
  • 50 gram Plain flour
  • A large pinch Salt
  • A large bottle chilled Sparkling Water
  • 10 gram Sichuan Salt and Pepper Mix
  • Vegetable Oil for frying

Instructions

  • Sift the flour, cornflour and salt into a large bowl, slowly whisk in sparkling water until you have a thin batter. The batter does not have to be smooth and you can leave a few lumps.
  • Don’t over whisk the batter.
  • In a wok or a large heavy bottomed pan heat the oil to 160°C / 320 F using a thermometer to check.
  • If you do not have a thermometer have a few cubes of stale white bread to hand, then place a bread cube in the oil if it rises to the surface and cooks to a golden brown in a couple of minutes the oil is hot enough.
  • Quickly dip the prawns into the batter in batches, then carefully lower into the hot oil, for six minutes or until the prawns are crisp and golden. Turn from time to time with a large slotted spoon.
  • When the prawns are cooked use the slotted spoon remove from the hot oil, drain on kitchen paper and sprinkle generously with the prepared Sichuan salt and pepper mix.

Notes

Allergens in this recipe are;

  Flour    Crab

Please see the Allergens Page

Published by

Christian Gott

Christian Gott

I am a Chef, restaurant manager and now writer with over twenty-five years of cooking experience. I live and work in the Channel Islands with my beautiful family. I’ve now worked on six islands hence the title of the blog. I have worked in probably just about every type of restaurant you can imagine, from beachside burger joints to famous pizza restaurants and in more than a few really good food pubs, historic country inns, and a former RAC Blue Riband UK Hotel of the Year. Along the way, I have helped to create a small informal restaurant group, demonstrated at food festivals and contributed to the Real Food Festival Cookery Book, Manner and Frost magazines.

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